Minimally processed fruits as vehicles for foodborne pathogens

Melo, Jessie; Quintas, Célia

Publication

Minimally processed fruits as vehicles for foodborne pathogens

2023-02Journal article

dc.contributor.author	Melo, Jessie
dc.contributor.author	Quintas, Célia
dc.date.accessioned	2023-02-17T10:21:46Z
dc.date.available	2023-02-17T10:21:46Z
dc.date.issued	2023-02
dc.description.abstract	The consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors in recent years, the microbiological safety of MPF and its role as an emergent foodborne vehicle has caused great concern to the food industry and public health authorities. Such food products may expose consumers to a risk of foodborne infection as they are not subjected to prior microbial lethal methods to ensure the removal or destruction of pathogens before consumption. A considerable number of foodborne disease cases linked to MPF have been reported and pathogenic strains of Salmonella enterica, Escherichia coli, Listeria monocytogenes, as well as Norovirus accounted for the majority of cases. Microbial spoilage is also an issue of concern as it may result in huge economic losses among the various stakeholders involved in the manufacturing and commercialization of MPF. Contamination can take place at any step of production/manufacturing and identifying the nature and sources of microbial growth in the farm-to-fork chain is crucial to ensure appropriate handling practices for producers, retailers, and consumers. This review aims to summarize information about the microbiological hazards associated with the consumption of MPF and also highlight the importance of establishing effective control measures and developing coordinated strategies in order to enhance their safety.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.doi	10.3934/microbiol.2023001	pt_PT
dc.identifier.issn	2471-1888
dc.identifier.uri	http://hdl.handle.net/10400.1/19109
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	AIMS Press	pt_PT
dc.relation	Mediterranean Institute for Agriculture, Environment and Development
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Fresh-cut fruit	pt_PT
dc.subject	Foodborne pathogens	pt_PT
dc.subject	Cross contamination	pt_PT
dc.subject	Microbiological quality	pt_PT
dc.subject	Control measures	pt_PT
dc.title	Minimally processed fruits as vehicles for foodborne pathogens	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.awardTitle	Mediterranean Institute for Agriculture, Environment and Development
oaire.awardURI	info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.citation.endPage	19	pt_PT
oaire.citation.issue	1	pt_PT
oaire.citation.startPage	1	pt_PT
oaire.citation.title	AIMS Microbiology	pt_PT
oaire.citation.volume	9	pt_PT
oaire.fundingStream	6817 - DCRRNI ID
person.familyName	Melo
person.familyName	Quintas
person.givenName	Jessie
person.givenName	Célia
person.identifier.ciencia-id	EA14-D76B-FF6E
person.identifier.orcid	0000-0002-5911-426X
person.identifier.orcid	0000-0001-9680-5089
person.identifier.scopus-author-id	55606932100
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.name	Fundação para a Ciência e a Tecnologia
rcaap.rights	openAccess	pt_PT
rcaap.type	article	pt_PT
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